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2008 Domaine de la Perriere Sancerre
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- Cellar Drink Now - 2 years (2010-2012)
- ABV 12.5%
- Closure: Cork
Brilliant pale straw colour with greenish tinge and water like hue. Aromas of gooseberry, green apple and citrus followed by mineral overtones. The palate displays plenty of flavour and is not as delicate or lean as many other examples of Sancerre that we’ve recently tasted. Mineral infused flavours of lime, gooseberry and citrus. Flinty dry finish with clean crisp acidity. Long flinty mineral, gooseberry and citrus aftertaste. A top example of Sancerre.
Drink over the next 2 years (2010-012)
Notes from the producer... "Quality and respect of nature have always been the philosophy of Vignobles Guy Saget. Brought up in the vineyards, the Saget brothers; Jean-Louis and Christian, learned from a very young age to love and respect the soil. Vignobles Guy Saget sources two-thirds of the production in the Loire Valley from their estates with the remainder from long-term relationships with families of vine growers. The Domaine de la Perrière belonged to the Archambault family since 1910, but it was only in 1920, after he came back from the war, that Magloire Archambault began the planting of his vineyard with Sauvignon Blanc vines. In 1996, Pierre Archambault retired and entrusted his estate to the Saget Family. The underground cellars of Domaine de la Perrière, open to the public for the past 60 years, form an historic and impressive site. The Domaine de la Perrière vineyard covers 40 hectares of Sauvignon Blanc and 4 hectares of Pinot Noir in the AOC Sancerre spread out the districts of Bannay, Verdigny, Saint-Satur, Crézancy and Vinon. One of the unique features of this estate is it is the sole owner of a 10 hectares block planted on flint soils which produce fleshy wines that age well.
Grapes are hand and mechanically harvested in the middle of September. After pressing the grapes, the must is clarified for 24 hours at around 10°C. Once decanted, the wine ferments in stainless steel vats at low temperatures, never over 18°C to preserve the aromas. We do not add any yeast in the must before the fermentation (Indigenous yeast). The wine is aged on fine lees. We preserve maximum natural Co² before bottling to limit the addition of Sulfites and to keep freshness. The wine is usually bottled in March and aged at least 3 months in our cellars."